'Green' in 2004 Chablis?

[Ian Fitzsimmons]

Recently, I've seen some notes about 2004 Chablis bottlings, which, previously, had tasted fine, now starting to show 'green' flavors. Any experience with that among the community? The notes haven't been hugely descriptive, but I have the impression the 'green' referred to is like that many have found in 04 red Burgundy.

Cheers.

 

[Arno Tronche]

Well there's always Marcassin. There must be no green in those syrups.

It's funny cause I must had a bunch of '04 and it never bothered me. Either I've been lucky or I was not looking for it like a lot of people seems to be (not talking about you Ian, just other folks on WB).

 

[Josh Beck]

I've certainly seen green / mirepoix / taint in 04 whites, and not just recently. It is the same green flavor / taint / flaw as found in the reds. I've only got 2-3 bottles left and they are slated to drink soon. Like the reds, it seems to vary from taster to taster and from bottling to bottling. I'm not certain that it's getting better / going away as others propose, in fact I think the wines (red and white) are getting worse, if anything.

My $.02, worth about $.008 at going rates...

 

[Christian Miller (CMM)]

originally posted by Ian Fitzsimmons:
'Green' in 2004 Chablis?Recently, I've seen some notes about 2004 Chablis bottlings, which, previously, had tasted fine, now starting to show 'green' flavors.

What would a "green" flavor in Chablis be? In my experience, green flavors typically refer to pyrazines, via herbaceous or vegetal notes in wines like Sauvignon Blanc or Cabernet Franc. (Not necessarily a flaw to my palate) I have a hard time imagining what a "green" flavor would be in Chardonnay, although sometimes I get kind of a spring onion note in very young Chardonnay from cool climates.

 

[Oliver McCrum]

Isn't green apple a classic Chablis note?

 

[Jay Miller]

originally posted by Christian Miller (CMM):

originally posted by Ian Fitzsimmons:
'Green' in 2004 Chablis?Recently, I've seen some notes about 2004 Chablis bottlings, which, previously, had tasted fine, now starting to show 'green' flavors.

What would a "green" flavor in Chablis be? In my experience, green flavors typically refer to pyrazines, via herbaceous or vegetal notes in wines like Sauvignon Blanc or Cabernet Franc. (Not necessarily a flaw to my palate) I have a hard time imagining what a "green" flavor would be in Chardonnay, although sometimes I get kind of a spring onion note in very young Chardonnay from cool climates.

They are referring the specific pyrazine issue that exists in 2004 red Burgundy to varying degrees and with varying sensitivity from person to person. The main theory is that is was caused by the major ladybug infestation. It's hard to describe exactly, the closest I usually get is a piney element but that's not quite right. The badly affected wines can be pretty much undrinkable though I'm fortunately relatively insensitive.

I haven't noticed it in any 2004 white Burgundies but then I don't drink very many of them.